...that is more than likely organic! I use chemical-free Dr. Oetker's pudding mix, it also has enough sugar in it to not necessitate adding any other sweeteners. Now, this recipe is more of a framework and method than exact recipe-- you can use whatever non-dairy milk you like (like Almond Breeze chocolate has no sugar but chocolate flavor) and pudding mix flavor-- I imagine the coconut pudding would taste awesome with vanilla almond milk! Or why not use plain soymilk or ricemilk and add a tablespoon or two of cocoa powder and/or 1/2 tsp almond extract? 1/2 cup of pumpkin puree if using vanilla mix? Possibilities are endless!
My Private Note
Units: US | Metric
- 1 (17 ounce) package silken tofu
- 1 (4 1/2 ounce) package dr. oetker's vanilla pudding mix
- 1 3/4 cups unsweetened soymilk (or other sub)
- 1/2 teaspoon vanilla or 1/2 teaspoon chocolate extract
- 1Run the package of tofu through the blender first to get a nice smooth consistency.
- 2Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
- 3Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.
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Nutritional Facts for Super Simple Vegan Tofu Pudding- Just 3 Ingredients!
Serving Size: 1 (259 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 243.7
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 304.2 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 1.7 g
- Sugars 27.3 g
- Protein 10.6 g